Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch
Sweet potato (Ipomoea batatas L.) is an underutilized tuber in Nigerian industries. Its starch has diverse culinary and non-food applications. In this study, locally sourced sweet potato starch was isolated and hydroxypropylated using propylene oxide. The percentage of hydroxypropyl groups added and...
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North Carolina State University
2025-06-01
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| author | Ogundiran Abimbola Aina Ayisat Temitayo Tijani Olusegun Olafimihan Ogundiran Oyesolape Basirat Akinsipo Ali El Gamal Talha Bin Emran Mohamed Hefnawy |
| author_facet | Ogundiran Abimbola Aina Ayisat Temitayo Tijani Olusegun Olafimihan Ogundiran Oyesolape Basirat Akinsipo Ali El Gamal Talha Bin Emran Mohamed Hefnawy |
| author_sort | Ogundiran Abimbola Aina |
| collection | DOAJ |
| description | Sweet potato (Ipomoea batatas L.) is an underutilized tuber in Nigerian industries. Its starch has diverse culinary and non-food applications. In this study, locally sourced sweet potato starch was isolated and hydroxypropylated using propylene oxide. The percentage of hydroxypropyl groups added and the degree of substitution were determined. Functional groups and morphological characteristics of both native and modified starches were analyzed using FT-IR and scanning electron microscopy (SEM). Functional and pasting properties were also examined. The degree of substitution and hydroxypropyl content fell within acceptable food application limits. SEM showed that granule structure remained intact after surface modification. Hydroxypropylated starches exhibited higher swelling and solubility than native starch from 50 to 90 °C. Both properties increased with greater molar substitution. Hydroxypropylation reduced storage turbidity and syneresis. Peak viscosity increased, while pasting and peak temperatures decreased after modification. Hydroxypropylated starches also had lower setback values. These results indicate enhanced functional properties in modified starch. The modified starch showed industrial potential for use in confectioneries, salad cream, mayonnaise, as well as in roles such as texturizers, thickeners, stabilizers, fillers, flavor carriers, and ingredients in beverages and bakery products, all with energy-efficient processing advantages. |
| format | Article |
| id | doaj-art-cdf6072f5c2e43a385818a07b742592d |
| institution | Kabale University |
| issn | 1930-2126 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | North Carolina State University |
| record_format | Article |
| series | BioResources |
| spelling | doaj-art-cdf6072f5c2e43a385818a07b742592d2025-08-20T03:45:02ZengNorth Carolina State UniversityBioResources1930-21262025-06-01203678868042939Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) StarchOgundiran Abimbola Aina0Ayisat Temitayo Tijani1Olusegun Olafimihan Ogundiran2Oyesolape Basirat Akinsipo3Ali El Gamal4Talha Bin Emran5Mohamed Hefnawy6Department of Chemical Sciences, Tai solarin University of Education, Ijagun, Ogun State, NigeriaDepartment of Chemical Sciences, Tai solarin University of Education, Ijagun, Ogun State, NigeriaDepartment of Chemistry, Sikiru Adetona College of Education, Science and Technology, Ije-Omu, Ogun StateDepartment of Chemical Sciences, Tai solarin University of Education, Ijagun, Ogun State, NigeriaDepartment of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Pathology and Laboratory Medicine, Warren Alpert Medical School, Brown University, Providence, RI 02912, USA; Department of Pharmacy, Faculty of Health and Life Science, Daffodil International University, Dhaka 1207, BangladeshDepartment of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh 11451, Saudi ArabiaSweet potato (Ipomoea batatas L.) is an underutilized tuber in Nigerian industries. Its starch has diverse culinary and non-food applications. In this study, locally sourced sweet potato starch was isolated and hydroxypropylated using propylene oxide. The percentage of hydroxypropyl groups added and the degree of substitution were determined. Functional groups and morphological characteristics of both native and modified starches were analyzed using FT-IR and scanning electron microscopy (SEM). Functional and pasting properties were also examined. The degree of substitution and hydroxypropyl content fell within acceptable food application limits. SEM showed that granule structure remained intact after surface modification. Hydroxypropylated starches exhibited higher swelling and solubility than native starch from 50 to 90 °C. Both properties increased with greater molar substitution. Hydroxypropylation reduced storage turbidity and syneresis. Peak viscosity increased, while pasting and peak temperatures decreased after modification. Hydroxypropylated starches also had lower setback values. These results indicate enhanced functional properties in modified starch. The modified starch showed industrial potential for use in confectioneries, salad cream, mayonnaise, as well as in roles such as texturizers, thickeners, stabilizers, fillers, flavor carriers, and ingredients in beverages and bakery products, all with energy-efficient processing advantages.https://ojs.bioresources.com/index.php/BRJ/article/view/24633hydroxypropylationpasting propertiessweet potatostarchviscosity |
| spellingShingle | Ogundiran Abimbola Aina Ayisat Temitayo Tijani Olusegun Olafimihan Ogundiran Oyesolape Basirat Akinsipo Ali El Gamal Talha Bin Emran Mohamed Hefnawy Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch BioResources hydroxypropylation pasting properties sweet potato starch viscosity |
| title | Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch |
| title_full | Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch |
| title_fullStr | Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch |
| title_full_unstemmed | Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch |
| title_short | Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch |
| title_sort | preparation and functional properties of hydroxy propylated sweet potato ipomoea batatas l starch |
| topic | hydroxypropylation pasting properties sweet potato starch viscosity |
| url | https://ojs.bioresources.com/index.php/BRJ/article/view/24633 |
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